Friday, April 15, 2016

Brunch Basics: Easy as Pie Quiche Recipe

Two years ago Warren's fave new phrase was "That's so quiche". The first time he said it to me I immediately got it, quiche is a compliment. After we ate this delicious quiche- Holly and I kept throwing the phrase around. We three Blog To Tasters recently went on a blogcation at the Oregon Coast, and quiche was a no brainer for Saturday brunch. They are so easy to whip up, and just an all around classic dish that you should definitely have in your recipe box. Simply- it's so quiche.

Quiche 101: Everything you need to know about quiche to make it your own.

You need a pie crust. Make one from scratch if you'd like. I love Martha's recipe for Our Favorite Pie Crust. Buy one at the store if you'd rather. Quiche does not judge.

Fill the pie crust with delicious stuff. Anything that you think sounds good. We made one with bacon, mushrooms and onion, the other with sausage, onion, spinach and cheese. Make it with cheese, or don't. Quiche does not care.

Now fill your pie with eggs. You need 6 eggs, and you'll be in egg pie heaven. Crack and scramble your eggs with about a cup of milk. Don't like milk? Use almond, soy, cashew or coconut milk. Throw caution to the wind, it is pretty hard to mess quiche up. Seriously, live life on the edge and don't even measure that milk. Eyeball it. Throw in some salt and pepper. Quiche does not doubt your skills.

Quiche believes in you.

Now bake your quiche for a while, and eat it.

Easy As Pie Quiche Recipe

6 eggs

1 cup milk of your choice

salt and pepper

pie crust

2 tbsp olive oil

Filling Ingredients

1/2 lb bacon, chopped

1/2 onion, diced

1/2 lb mushrooms, sliced

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Filling Ingredients

1/2 lb breakfast sausage

1/2 onion, diced

1 cup spinach

1/2 cup grated cheese

Heat up a skillet with olive oil and brown your filling ingredients. Sauté until soft. Place filling in pie crust. Scramble eggs with milk, salt and pepper, then pour on top of fillings. Top with cheese if your adding that.

Bake at 375 for 35 to 45 minutes, or until a toothpick comes out of center clean. I don't use that trick, I simply press on the middle of the quiche a little to make sure it feels firm.

Slice like pie, and enjoy.

Quiche is best served with friends, as they are known to keep you from eating the whole egg pie.